Bacon wrapped shrimp diablo is a bold, spicy appetizer that pairs juicy shrimp with smoky bacon and a fiery, buttery chili-garlic sauce. The bacon adds crisp texture while the shrimp stays tender, and the diablo sauce brings heat and tang that cuts through the richness. It’s a crowd-pleasing dish that works for parties, game day, or a special dinner.
Ingredients
- 16 large shrimp (21-25 count), peeled and deveined, tails on (about 1 lb / 450 g)
- 8 slices thin-cut bacon, cut in half crosswise (about 8 oz / 225 g)
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For the diablo sauce:
- 4 tablespoons (60 g) unsalted butter
- 4 cloves garlic, minced
- 1-2 tablespoons (15-30 ml) hot sauce (like Frank’s or Cholula), adjust to taste
- 1 tablespoon (15 ml) tomato paste
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1 tablespoon (15 ml) fresh lime juice
- 2 tablespoons (30 g) chopped fresh cilantro, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
- In a small bowl, mix the olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss the shrimp in this mixture until evenly coated.
- Wrap each shrimp with a half-slice of bacon, stretching the bacon slightly as you wrap. Secure with a toothpick if needed. Place the wrapped shrimp on the wire rack, leaving space between each.
- Bake for 12-15 minutes, until the bacon is crisp and the shrimp are opaque and cooked through. To ensure safety, check that the shrimp reach an internal temperature of 145°F (63°C) using a food thermometer (USDA FSIS safe minimum for fish and shellfish). If you prefer extra crispy bacon, you can broil for the last 1-2 minutes, watching closely to avoid burning.
- While the shrimp cook, make the diablo sauce. In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Stir in the hot sauce, tomato paste, chili powder, and cayenne (if using). Cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly. Remove from heat and stir in the lime juice.
- Once the shrimp are done, transfer them to a serving platter. Drizzle the diablo sauce over the top or serve it on the side for dipping. Garnish with fresh cilantro and serve immediately.
Tips
- Bacon thickness: Use thin-cut bacon so it crisps up by the time the shrimp are cooked. Thick-cut bacon may remain chewy and can overpower the shrimp. If you only have thick-cut, par-cook it for 3-4 minutes in a skillet before wrapping.
- Secure with toothpicks: If the bacon doesn’t stay wrapped, use a toothpick to hold it in place. Soak wooden toothpicks in water for 10 minutes first to prevent burning.
- Adjust the heat: The diablo sauce is spicy but manageable. For a milder version, reduce the hot sauce to 1 tablespoon and omit the cayenne. For more heat, add a pinch of red pepper flakes or a finely chopped fresh chili.
- Don’t overcook the shrimp: Shrimp cook quickly and become rubbery if overdone. Start checking at 12 minutes; they are done when they turn pink and curl slightly.
Serving Suggestions
Serve these as an appetizer with extra diablo sauce on the side for dipping. They pair well with a crisp green salad, garlic bread, or over rice to make a main course. For a party, arrange them on a platter with toothpicks and a bowl of cooling ranch or blue cheese dressing to balance the heat.
Variations
- Grilled version: Preheat a grill to medium-high and cook the wrapped shrimp for 3-4 minutes per side, until bacon is crisp and shrimp are cooked through. Soak toothpicks if using.
- Add cheese: Stuff a small piece of jalapeño and a cube of pepper jack cheese into the shrimp before wrapping for a stuffed diablo bite.
- Swap the protein: Use large scallops or chicken breast strips (adjust cooking time and ensure chicken reaches 165°F / 74°C) instead of shrimp.
- Sweet and spicy: Brush the wrapped shrimp with a little honey or maple syrup during the last 2 minutes of baking for a sweet-heat glaze.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, until heated through. Avoid microwaving as it will make the bacon soggy. If you have extra diablo sauce, keep it in a separate container in the fridge for up to 5 days.
Frequently Asked Questions
Can I use frozen shrimp? Yes, but thaw them completely in the refrigerator overnight or under cold running water. Pat them dry with paper towels before seasoning to help the bacon crisp up.
Why is my bacon not crispy? If the bacon is too thick or the shrimp cook faster than the bacon, the bacon may remain soft. Use thin-cut bacon, ensure the shrimp are not overcrowded on the rack, and finish under the broiler for a minute if needed.
Can I make these ahead of time? You can assemble the wrapped shrimp up to 24 hours in advance and keep them covered in the refrigerator. Bring them to room temperature for 15 minutes before baking, and add a few extra minutes to the cook time.
What can I use instead of hot sauce? Use a teaspoon of red pepper flakes or a minced fresh serrano or jalapeño pepper. You can also use sriracha for a different flavor profile.
Is the diablo sauce very spicy? It has a moderate kick. The butter and lime juice balance the heat, but you can adjust the amount of hot sauce and cayenne to suit your tolerance.
Can I cook these in an air fryer? Yes, preheat the air fryer to 390°F (200°C) and cook in batches for 8-10 minutes, flipping halfway, until the bacon is crisp and the shrimp are cooked through.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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